Yummy, Delish… and all those other tummy pleasin’ words for a flavorful, breakfast cake.
- 1 cup Buttermilk Pancake mix
- 1 egg
- 1/2 can of pumpkin
- 1 cup soy milk
- 1 TBS honey
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- Non stick cooking spray,or Smart Balance for cooking
Whip together the egg, soymilk, pumpkin, honey, spices on high about 1 to 2 minutes.
Stir in your pancake mix, just until blended. Meanwhile, have your pan heating and either add buttery flavor without the butter by using Smart Balance to cook,or simply spray your pan with non-stick spray. Heat on Med. Pour batter about 1/4 to 1/3 cup per cake onto skillet, and heat until you see bubbles form in the cake, about 3-4 minutes. Flip and cook an additional 2-3 minutes. Remove, and pour more cakes to cook– do not over crowd your pan and allow flipping room.
Either make a honey-fruit syrup or use maple syrup and enjoy. Makes about 6 pancakes.